The Best Moist & Tasty Vegan Tempeh Meatless Miso-Balls

Vegan Tempeh Meatless Miso Balls in Sweet and Spicy Peanut Miso Soup Recipe
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Meatless Miso Balls Recipe

Vegan Tempeh Meatless Miso-Balls

  • Author: Great Eastern Sun
  • Total Time: 25 minutes
  • Yield: 56 servings 1x
  • Diet: Vegan


This is one of my favorite recipes because it is so versatile and so easy to prepare.  I love tempeh and this is a great way to make a big batch of tempeh that you can use for a side dish, on pasta, in a sandwich or a bowl of soup!  This is a base recipe that you can dress up by adding all sorts of different flavors.  This is a staple recipe in my vegan kitchen!



216 ounce blocks of Tempeh (crumbled)

1/4 cup Tamari

1/2 cup orange juice

1/3 cup hot water

1 tablespoon Red Miso or Barley Miso or Brown Rice Miso or Chickpea Miso (Soy free)

1/3 cup Brown Rice Syrup or Maple Syrup

1 tablespoon Sesame Oil

2 cloves pureed garlic

1 tablespoon pureed ginger

2 tablespoons flaxseed meal

1/4 cup rolled oats

Optional Flavor Suggestions

1/4 cup shredded unsweetened coconut w/ 1 – 2 tablespoons of allspice or pumpkin spice mix

1/4 cup chopped pumpkin seeds w/ 1 – 2 tablespoons of taco seasoning

1/4 cup chopped walnuts w/ 1 – 2 tablespoons of herbs de provence

1/4 cup chopped sundried tomatoes w/ 1 tablespoon of each basil & oregano


  1. Add miso to hot water and whisk until dissolved
  2. Mix all wet ingredients in a large mixing bowl and crumble tempeh into bowl
  3. Using your hands blend the tempeh and the wet mixture together, getting any large chunks of tempeh down to a consistency and size of ground meat.
  4. Allow mixture to marinate for at least 4 hours, preferably overnight
  5. Remove mixture from the refrigerator and pour all contents into a deep sauce pan
  6. Cook on medium high until no more liquid is visible (don’t overcook and dry it out, just enough heat to evaporate the liquid)
  7. Allow mixture to cool and prepare another mixing bowl with your flaxmeal, oats and any optional flavors you have chosen.
  8. Put tempeh mixture into a food processor and blend until it is the consistency of ground meat, it should be sticky without any chunks
  9. Add tempeh mixture to the bowl with your dry ingredients and mix well with your hands.  You can taste the mixture at this point and see if you want to adjust the flavors at all.
  10. Using a tablespoon measuring spoon scoop out a small amount and roll it in your hands into a ball
  11. Place the balls onto a sheet pan covered with parchment paper and cook at 350 degrees for 15-20 minutes (turning the balls halfway through and checking to see how they are cooking.
  12. Serve in soup, on a sandwich, in a salad, on noodles, or just pop one in your mouth!


This recipe is designed so that you can flavor these meatless miso balls however you like!  We have featured them in two recipes as an addition to soup.  Check out our Sweet & Spicy Peanut Miso Soup and Vegan Pumpkin & Chickpea Miso Soup recipes for some inspiration.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Dishes

Keywords: Vegan Recipe, Vegetarian Recipe, Miso Master Recipe, Red Miso, Chickpea Miso

All About Miso Soup – Your questions answered!

All About Miso Soup Blog

Miso soup is a staple in Japanese diets. It is estimated that approximately 75% of Japanese people enjoy miso soup daily. Perhaps one of the reasons for its popularity is its versatility. Miso soup is a basic dish that can become as complex as you want to make it (more on that later) or as simple as dissolving miso paste in hot water.

But where did this enduring dish come from?

Soybean fermentation originated in China and began to appear in Japanese cuisine in the 700s. Fermentation has long been used as a means of preserving food, but the fermentation of soybeans into miso paste not only helped the food remain edible, it also resulted in a savory, umami flavor that miso soup has since become known for.

Types of Miso

The main three types of miso are Shiro (White Miso), Shinshu (Yellow Miso), and Aka (Red Miso). These types are categorized by their color, taste, saltiness and aging duration. There are more types of miso paste and they all have their own unique flavor profile. Today we are going to cover the three main types and a couple of other options Miso Master offers.

  • White Miso (Shiro)

    This variety is lower in salt, mild and delicate in flavor, and aged for shorter periods of time. Mellow White or Sweet White Miso are the two varieties typically found in this category. Made from soy beans, rice, water and koji (rice that is fermented using Aspergillus oryzae).

    Because of the mild flavor these miso varieties are very adaptable and can be used in dressings, warm weather soups, sauces and as a dairy replacement or as a salt replacement in any recipe. Try adding Sweet White Miso to your next smoothie!

  • Yellow Miso (Shinshu)

    Yellow miso is the mature sibling to white miso. It is aged a bit longer and has a deeper color, stronger flavor and is slightly earthy. Often made from the same ingredients as white miso, but in different ratios. It can be used in much the same way as white miso. Do a simple taste test of the two and you will find the subtle differences.

  • Red Miso (Aka)

    Red miso paste is also made the same ingredients as white and yellow miso, but the soybean content is much higher. The higher content of soybeans requires a longer aging period to break down the soybeans in red miso. The result is an umami flavor bomb with a deep, rich red color.

    Red miso can be used in hearty soups, glazes, stews, and marinades – just to name a few.

  • Barley Miso

    Barley miso is similar to red miso with the main difference being that instead of soybeans and rice, it is made using soybeans and barley. The barley is inoculated with aspergillus spores to create barley koji. Aged longer like red miso, it has a deep color that is reddish brown with a bit more texture than the other types of miso. The flavor is very similar to red miso paste and can be used interchangeably.

  • Brown Rice Miso

    Brown rice miso is another miso that is aged a bit longer with a strong umami flavor. Just like barley miso it is made with the same ingredients as red miso. Brown rice miso made using brown rice instead of white rice that is used to make brown rice koji.

    Not a traditional Japanese style of miso, but here at Miso Master, we make it using the same traditional methods. The flavor of brown rice miso is by far the strongest of the long term aged miso types. It can be used in the same way as red or brown miso.

  • Chickpea Miso

    Chickpea miso is unique because it does not use any soybeans. Another type of miso that while not a traditional Japanese type of miso, we make it with same traditional methods using chickpeas (garbanzo beans), rice koji, water and salt. Aged for a shorter period of time with a light brown color and a slightly sweet, slightly salty, mild flavor. This type of miso is soy free so it is a great option for anyone needing or wanting to avoid soy.

    One of the most versatile types of miso it can be used in dips, sauces, dressing, soups and stews. Anywhere you might think of adding chickpeas or hummus, try using chickpea miso instead!


How to Make Miso Soup

There is no one right way to make miso soup. That’s what makes it so fun to experiment with. Follow the steps below to create your own unique umami experience.

  • Step 1. Pick your broth base.

    • Dashi: traditional fish-based broth used in traditional Japanese miso soup
    • Vegetable broth: great for versatility because it won’t add a strong flavor, also good for vegans or vegetarians
    • Water: excellent choice if you are making a soup with lots of other flavors, the added miso will create your broth
    • Tempeh Broth: try something new and find another way to use tempeh at
      the same time!


  • Step 2. Pick your miso paste.

    • Mellow white: great for a traditional miso soup, or a simple soup with mild flavors like a creamy cauliflower soup
    • Sweet White: lower in salt so might be the best choice if you are using other ingredients that are salty, slightly sweet so pairs nicely with sweet peas, peanut butter, or coconut milk
    • Chickpea: a soy free option for traditional miso soup, also good for simple soups, pairs nicely with a tomato, pumpkin, sweet potato or squash
    • Brown rice, Barley or Red: these three have very similar taste profiles and can be used in the same types of soups; any hearty flavors like a French onion, beef stew, Cajun, Latin , or anything spicy will stand up nicely with these deep, rich miso types


  • Step 3: Add more flavors.

    • Garlic or Ginger: these aromatics add a nice element to any broth, try using a puree and mixing it into your miso paste before dissolving it in water. Let it sit together for a little while and they create a nice flavor combination.
    • Vegetable puree: this is a great option for the base of your soup; try using tomato, pumpkin, butternut squash or even sweet potato.
    • Spices: don’t forget to add some spices; cinnamon, cardamom, oregano, basil, and the list goes on and on. Adding this to your miso paste along with garlic or ginger is another option to meld all these flavors together. these flavors together.
    • Mirepoix: this is a classic soup base consisting of onions, carrots and celery. You can also use shallots or any combination of these elements. If you are going to use them then you will want to saute these ingredients first with oil or a even a bit of your chosen broth and once they are soft (about 5 minutes at medium high heat) then add in your miso paste mixture with spices and aromatics, saute another minute or so and then add in your broth base and other ingredients.


Miso Soup Ingredients

There is really no limit to what you can add to miso soup. We have covered the traditional Japanese style of the soup, but don’t be afraid to branch out and experiment with other flavor or ingredients.

  • Some suggested additions:

    • Mushrooms (dried, fresh or ground powder)
    • Peppers (hot, sweet, dried)
    • Tofu (added raw at the end or on top after being baked, fried or sauteed)
    • Tempeh (crumbles, sliced and pan fried, braised, or made into meatless meatballs)
    • Vegetables (cauliflower, broccoli, green onion, bell peppers, zucchini, crispy potatoes)
    • Noodles (udon, lomein, rice, soba)
    • Rice (white, brown, wild, jasmine, etc)


Using Miso for Soup

Traditionally, miso soup is made by adding miso paste to dashi stock , along with seaweed such as wakame, small cubes of tofu, and green onion or other vegetables. To use miso for soup, you’ll want to follow a couple of general tips:

    • Before adding the miso paste to your soup, dissolve it in a small bowl with a bit of your hot stock and stir until smooth. Add to the soup prior to serving.
    • Avoid bringing miso to a boil. Boiling miso can damage the beneficial bacteria that develop during fermentation.


Seaweed for Miso Soup

Wakame is the seaweed most often used in miso soup, but often Kombu is also used to create a briny flavor to the broth. Arame is a great option as well because it softens up and becomes like a thin noodle and does not have the briny flavor that some people dislike. Nori sheets or nori flakes are also a nice addition to top off your miso soup.

Is Miso Soup Healthy?

Miso soup is very healthy, however there are some considerations you may want to take into account when choosing your miso type. If you need to avoid gluten then barley miso will not be a good choice. If you want lower sodium then the sweet white or mellow white will be your best option.

    • Gluten Free Miso Soup

      All of the Miso Master miso types, except the barley miso are all certified gluten free. If you want to use noodles, then choose a wheat free, gluten free noodle like a rice noodle, zucchini or sweet potato noodles or try using arame or wakame instead!

    • Vegan Miso Soup

      Making your miso soup vegan is really easy! Don’t use the fish based version of dashi it's not vegan, but you can use this version which is vegan. Miso paste is made without any animal or animal by-products so it is vegan friendly.


Miso Soup Recipes

Holiday Miso Stuffing

Holiday Miso Stuffing recipe seasoned with Miso Master Organic Traditional Red Miso.

You Should Definitely Add Miso to Your Thanksgiving Stuffing was the inspiration for this tasty Holiday Miso Stuffing recipe. Armed with three test recipes and a tub of Miso Master Organic Traditional Red Miso we went to the Miso Master Kitchen to begin creating.

First, we chose plant-based ingredients so the finished dish could be enjoyed by all dinner guests. For the bread cubes, we went with a natural white baguette. Then, we replaced salt with red miso for its yummy umami saltiness. Organic olive oil was our butter alternative and we dropped the egg completely. Lastly, we added some ready-to-use Emperor’s Kitchen Organic Chopped Garlic, along with some of the classic veggies, herbs and spices.

The recipe was easy to prepare and the results were very tasty. Perfectly moist, nicely seasoned with that delightful Thanksgiving aroma. While we love pecans, the walnuts were a favorite in this recipe. We shared the finished stuffing with family and friends with positive feedback. One family member suggested adding dried cranberries for a touch of sweetness and pop of color.

If you already have your own family favorite stuffing recipe, you can simply replace the salt with 4 tablespoons of miso per pound of bread cubes. Consider serving this festive dish with Chef Tom’s Cranberry Sauce which is naturally sweetened with organic apple juice and Sweet Cloud Organic Brown Rice Syrup.

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Holiday Miso Stuffing recipe seasoned with Miso Master Organic Traditional Red Miso

Holiday Miso Stuffing

  • Author: Miso Master


Who doesn’t love Thanksgiving stuffing? Our tasty Holiday Miso Stuffing is seasoned with our umami Miso Master Organic Traditional Red Miso. And best of all, this recipe is 100% plant-based and can be enjoyed by all. It’s easy to prepare and oh so yummy!


  • 1 pound bread or baguette, cut in 1.5-inch cubes and dried overnight on flat cookie sheet (About 67 cups) 
  • 2 cups water or vegetable broth
  • 4 tablespoons Miso Master Organic Traditional Red Miso
  • 4 tablespoons organic olive oil
  • 1/2 cup pecans or walnuts, chopped
  • 1 cup onion, diced
  • 1 cup celery, diced
  • 1 cup organic baby portabella, crimini or shiitake mushroom, cleaned and diced
  • 2 garlic cloves, minced
  • 1/4 tablespoons parsley, chopped
  • 1 tablespoon dried sage
  • 2 teaspoons dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon rosemary
  • 1/8 teaspoon black pepper


  1. Preheat oven to 350ºF.
  2. Add dried bread cubes to large baking pan. Sprinkle chopped pecans or walnuts on top.
  3. Heat olive oil in large fry pan on medium heat. Sauté garlic and onions for 2-3 minutes followed by mushrooms, celery, parsley, and seasonings and cook for an additional 4-5 minutes.
  4. In small pan, bring water or vegetable broth to a boil and turn off heat. Use 1/4 cup boiled water/broth to dilute miso in a small bowl, return to water/broth pan and mix well.
  5. Add miso broth to sautéed vegetables, stir and pour over bread cubes. Toss gently to evenly moisten. 


Drying the bread cubes helps to maximize the absorption of the miso broth. If your stuffing seems too wet, add more bread cubes, if too dry add more water/vegetable broth with a touch of olive oil. 

Add 1/2 cup organic dried cranberries with the veggies.  



Zesty Miso Butter Spread



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Miso Butter

  • Author: Great Eastern Sun
  • Yield: 1 Cup 1x


Enjoy this tasty twist to a buttery spread made with our Miso Master Organic Mellow White, Sweet White or Traditional Red Miso. Our Miso Master Organic Sweet White and Mellow White Miso are lower in sodium and lighter in flavor and works great for Miso Butter on whole grain toast. Our longer aged Traditional Red Miso would be tasty for a Miso Butter flavoring tofu salad or thinned for a sauce. 





  1. Cream the first 2 ingredients together. 
  2. Mix in the remaining 3 ingredients for a fantastic topping on grilled tofu, tempeh, fish or chicken. This also makes a flavorful baked potato filling.
  3. For a yummy sauce over vegetables, thin with water or vegetable stock to desired consistency. Toss over steamed broccoli, grilled zucchini or yellow squash, sautéed greens, or green beans.
  4. Garnish with chopped parsley.
  • Category: Spread

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